Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • 8 slices ripe tomatoes
  • 1-½ tsp. minced garlic
  • 8 slices country bread
  • 1 large globe eggplant (about 2 lb.)
  • Salt to taste
  • 1 Tbs. pine nuts
  • 1 bunch arugula, rinsed and dried, stems trimmed
  • + 7 more ingredients
    • Scant ½ cup extra-virgin olive oil
    • 4 thin slices provolone cheese
    • Salt
    • ¾ cup loosely packed fresh basil leaves
    • Olive oil
    • 2 Tbs. red-wine vinegar
    • ½ tsp. fresh thyme leaves

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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